I've always left frozen food overnight in the fridge until the next evening.
Is it really OK to use a microwave to defrost frozen meat, and then cook it in the same day?
I only have to add 500 g (just over 1 lb) of minced beef, to a chile con carne for three. We have lots of salads, tortillas, spices, crushed chilies, chopped peppers, kidney beans, &c, sour cream, cheese, sweetcorn &c. But we've all been working late, and there's no Carne! Except the frozen pack I had here ... So my recipe book says 15 minutes, stand time 5.
Wouldn't that radically overcook it? It says nothing about assumed wattage? I'm guessing that 800 watts is the norm.
The settings in the book go from Low, Medium, to High, and one paragraph says 800W=High. Mine is 850W - it's pretty old, I know! How do I adjust the timings to thaw it enough to start a meal from scratch, as if it was fresh meat?
Would like some quick & competent advice - have never defrosted raw meat in a microwave before?
2006-08-11
15:48:37
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2 answers
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asked by
WomanWhoReads
5
in
Cooking & Recipes